Ingredients:
Salad:
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2 cups chopped kale, ribs removed
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1 cup quinoa, cooked in vegetable or chicken stock
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1/3 cup dried cranberries
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1/3 cup pumpkin seeds
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1/2 cup crumbled goat cheese
Dressing:
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1 tsp. minced garlic
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1 Tbsp. dijon mustard
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2 Tbsp. raspberry vinegar (or, use red wine vinegar)
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1 Tbsp. extra-virgin olive oil
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1 tsp. honey
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salt and pepper to taste
Instructions:
Toss all salad ingredients with the dressing. Refrigerate well before serving. Makes four servings.